Ingredients

5   russet potatoes
1/2 cup unsalted butter
1/4 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4   large shallots, thinly sliced
1   large leek - halved and thinly sliced
1   bunch kale, stemmed and coarsely chopped
1   head napa cabbage, cored and coarsely chopped
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2/3   chopped green onion tops

Directions

Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together. 

Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.

Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.